Chocolate-covered strawberry cupcakes are an ideal Valentine’s Day treat for two: a small batch of rich chocolate cupcakes topped with strawberry cream cheese frosting and a chocolate-covered strawberry.
This recipe was created independently; recipe development and opinions are my own.
Valentine’s Day is one of my favorite times to bake for two. Outside of that holiday, the focus here is simple, small-batch recipes — treats like cowboy cookies, weeknight chicken dinners for two, and quick puff pastry ideas that are easy to share. In the weeks leading up to Valentine’s Day, however, you’ll find more decadent, elegant desserts that are special but still manageable at home.
This year I adapted my small-batch chocolate cupcake base — a simple recipe that uses no eggs — and paired it with a bright strawberry cream cheese frosting. The frosting is made from fresh strawberries cooked down into a jam and then blended with cream cheese and butter for a naturally pink, tangy-sweet topping. To finish each cupcake I place a beautiful chocolate-covered strawberry right on top.
Using high-quality, large strawberries makes a big difference: their juiciness and size create an impressive look when perched on piped pink frosting. These cupcakes are showstoppers while still being straightforward to make for two people to enjoy.
Ingredients for chocolate-covered strawberry cupcakes:
- All-purpose flour: Use regular all-purpose flour — don’t swap in cake flour.
- Cocoa powder: Unsweetened natural cocoa powder gives the best chocolate flavor.
- Baking soda and baking powder: A small amount of each helps the cupcakes rise and stay tender.
- Instant espresso powder (optional): A tiny dash enhances the chocolate without adding an espresso taste.
- Sour cream: Full-fat sour cream yields moist cupcakes; avoid low-fat swaps.
- Neutral oil: Canola, vegetable, grapeseed, or avocado oil all work.
- Vanilla extract: Needed in both the cupcake and frosting for balance.
- Brown sugar: Lightly packed brown sugar adds moisture and depth; dark brown is fine if you prefer more molasses flavor.
- Fresh strawberries: The frosting uses fresh strawberries cooked down to a jam-like consistency.
- Granulated sugar: Helps the strawberries break down and concentrate their flavor.
- Unsalted butter and cream cheese: Both at room temperature for a smooth, creamy frosting.
- Powdered sugar: To bring the frosting to the right texture and sweetness.
- Chocolate-covered strawberries: For finishing each cupcake — buy or make your own.
How to make chocolate-covered strawberry cupcakes for two:
- Preheat the oven to 350°F and line a muffin tin with four liners. In one bowl, whisk together the flour, cocoa, instant espresso (if using), baking soda, and baking powder. In a separate bowl, stir together the sour cream, oil, vanilla, and brown sugar until smooth.
- Fold the wet ingredients into the dry until just combined, being careful not to overmix. Divide the batter among the four liners and bake at 350°F for 16–17 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the cupcakes cool in the pan for one minute, then transfer them to a cooling rack to cool completely before frosting. You can bake the cupcakes a day ahead and store them in an airtight container at room temperature.
- To prepare the strawberry frosting, combine one cup of diced fresh strawberries with one tablespoon of granulated sugar and a splash of water in a small saucepan. Cook over medium-low heat, stirring occasionally, until the strawberries reduce to roughly 1/4 cup of thick jam — about 20–30 minutes. Stir frequently near the end and lower the heat as needed to prevent sticking.
- Let the strawberry jam cool. Meanwhile, beat together the softened butter and cream cheese until creamy. Add the cooled strawberry mixture and vanilla extract, then beat to combine.
- Gradually add powdered sugar while beating until the frosting is smooth and thick. Chill the frosting 30–45 minutes until it is firm enough to pipe. If it’s too soft, refrigerate longer.
- Pipe a small swirl of frosting onto each cooled cupcake and top each with a chocolate-covered strawberry. Any leftover frosting can be frozen or saved for another use, such as a small strawberry layer cake for two.
Chocolate Covered Strawberry Cupcakes
Small batch chocolate cupcakes topped with strawberry cream cheese frosting and a chocolate-covered strawberry.
35 minutes
30 minutes
1 hour 5 minutes
Ingredients
- 1/3 cup (45 grams) all-purpose flour
- 2 tablespoons (14 grams) unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon instant espresso powder (optional)
- 1/3 cup (81 mL) sour cream
- 4 teaspoons canola oil
- 1/2 teaspoon vanilla extract
- 1/4 cup (50 grams) lightly packed light brown sugar
For the strawberry cream cheese frosting:
- 1 cup (166 grams) chopped fresh strawberries
- 1 tablespoon (12.5 grams) granulated sugar
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups (290 grams) powdered sugar
- 4 decorated chocolate-covered strawberries
Instructions
- Preheat the oven to 350°F and line a muffin pan with four liners.
- Whisk together the flour, cocoa, baking soda, baking powder, and espresso powder in a medium bowl.
- In a separate bowl, whisk the oil, vanilla, brown sugar, and sour cream until combined. Pour the wet into the dry and stir until just combined. Do not overmix.
- Bake the cupcakes 16–17 minutes. Test with a toothpick; if moist crumbs cling, they are done.
- Cool the cupcakes on a rack. Do not leave them to cool completely in the pan.
- To make the frosting, combine the chopped strawberries, granulated sugar, and a splash of water in a small saucepan. Cook over medium-low until the strawberries reduce to 1/4 cup of thick jam (about 20–30 minutes), stirring often to prevent sticking.
- Cool the strawberry jam, then beat the butter and cream cheese until creamy. Add the strawberry jam and vanilla, then blend.
- Stream in powdered sugar while beating until the frosting is smooth. Chill 30–45 minutes until pipeable.
- Fill a piping bag with the frosting, pipe concentric circles onto the cupcakes, and top each with a chocolate-covered strawberry. Store cupcakes in the refrigerator for an hour or two before serving, if desired.
Notes
Cocoa powder: Use unsweetened natural cocoa for the best flavor.
Instant espresso powder: A small amount deepens chocolate flavor without tasting like coffee.
Sour cream: Full-fat sour cream gives the most moist, tender crumb.
Oil: Any neutral oil works well.
Brown sugar: Dark brown adds more molasses flavor, but light is fine.
Chocolate-covered strawberries: Ready-made berries make a quick, elegant finish.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 546
Total Fat: 48g
Saturated Fat: 27g
Trans Fat: 1g
Unsaturated Fat: 17g
Cholesterol: 121mg
Sodium: 432mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 13g
Protein: 5g